The cheesecake in a glass is a fresh and delicious single-serving dessert. The apricots add a touch of acidity, making it truly irresistible. For the base, I chose cereal cookies, but of course, you can use your favorites. For the cream, besides the classic spreadable fresh cheese, essential for making a real cheesecake, I added some sour cream and a little fresh liquid cream to achieve a soft and light cream.
As for the apricots, I used my favorites, the Val Venosta apricots, Vinschger Marille variety, which have a tangy taste and very intense aroma. I sautéed them in a caramel deglazed with lemon, a superb pairing for a truly fresh and juicy dessert that can easily be served even after a heavy meal.
If you like apricots, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 6 glasses
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 1/4 cups cookies (cereal)
- 1 1/2 tbsp butter
- 8.8 oz spreadable fresh cheese
- 7 oz sour cream
- 1/3 cup sugar
- 1 lemon (untreated – zest)
- 3.5 oz fresh liquid cream
- 14 oz apricots (Val Venosta – Vinschger Marille)
- 1/3 cup sugar
- 2 tbsp butter
- 1/2 lemon (juice)
Steps
To prepare the cheesecake in a glass with apricots, crumble the cookies by hand and place them in a bowl. Alternatively, you can put them in a mixer and pulverize them; I prefer to crumble them by hand so that there are some larger pieces, adding extra crunch to the cheesecake. Melt the butter, pour it over the crumbled cookies, and mix well to combine everything. Divide the mixture into the bottom of 6 glasses (or bowls) and refrigerate.
Meanwhile, prepare the cream. Put the spreadable fresh cheese in a bowl with the sour cream and sugar. Work with the beaters for a couple of minutes until you obtain a creamy and homogeneous mixture. Add the grated zest of the previously washed lemon. Lastly, pour in the fresh liquid cream and work everything with the beaters until you obtain a soft and creamy texture, similar to whipped cream.
Divide the cream into the glasses over the cookie base and refrigerate for about an hour.
In the meantime, wash and pit the apricots and cut them into wedges.
Place the sugar in a pan and let it caramelize over low heat. When the sugar is caramelized, add the apricots, butter, and lemon juice. Cook for a couple of minutes, stirring. Initially, the caramel will solidify, but it will dissolve again as you continue to cook and stir. Remove from heat and let the apricots cool.
Once cooled, distribute the apricots with their syrup into the glasses over the cream cheese spread and serve your cheesecakes.
